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Swedish Meatballs recipe

Swedish Meatballs.

Meatballs and ribbon noodles are a quintessentialSwedish dish. Moistened with evaporated milk and seasoned withdill these tender and aromatic meatballs are the perfect partnerfor luscious noodles and gravy.

Recipe: Swedish Meatballs

1 1/2 pounds ground beef
1/2 cup chopped onions
1/2 cup plain bread crumbs
1/2 cup water
1 large egg, lightly beaten
2 tablespoons dry instant nonfat dry milk
1 teaspoon garlic salt
1/4 teaspoon ground nutmeg

1/2 cup vegetable oil
1/2 cup all-purpose flour
2 1/2 cups beef broth
1 cup NESTL ® CARNATION® Evaporated Milk
1/4 teaspoon dried dill weed*
1/4 teaspoon ground black pepper
10 cups (1 pound) dry noodles, cooked and drained

  • For Meatballs: Preheat oven to 350°F(175°C).
  • Mix all meatball ingredients lightly butthoroughly in medium bowl. Shape into 2-inch balls. Place injelly-roll pan.
  • Bake for 20 to 25 minutes or until nolonger pink. Drain; reserve fat drippings. Keep meatballs warm.
  • For Gravy: Combine 1/2 cup fat drippingsfrom meatballs (adding vegetable oil to make 1/2 cup) and flourin large saucepan. Cook over medium heat, stirring constantly,until mixture comes to a boil. Boil for 1 to 2 minutes. Stirin broth, evaporated milk, dill and pepper. Cook, stirring constantly,until mixture comes to a boil and thickens slightly. Add meatballsto sauce; stir. Serve over noodles.

    Makes 10 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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